How to make it

In a large bowl, gently fold the strawberry syrup into the whipped topping, lifting up from the bottom with a rubber spatula. Don’t overstir or it will collapse and get runny. It’s okay to have a few streaks of whipped topping in the filling. Chill the strawberry filling in the fridge for 10 minutes.

Spread the jam evenly over the bottom of the pie crust. Place the sliced strawberries over the jam.

Mound the strawberry filling into the pie crust and decorate the top with the strawberries that have been left whole. Refrigerate for 1 hour.

Tip: Strawberry pancake syrup will work in this recipe. You can also use sugar-free jam and low-fat whipped topping.